Vegan Frozen Chocolate Soufflé

You could serve this at a fancy dinner party in Paris, and no one would ever guess that it’s vegan! Strong coffee gives it flavor depth. Folding in Hip Whip, a vegan whipped topping available in the frozen foods section of most natural foods stores, keeps it light, smooth and creamy when frozen. (Find sources for Hip Whip at nowandzen.net.)

8Servings

Ingredients

1 1/2 cups vegan carob chips

1/3 cup unsweetened cocoa

1/2 cup hot, strong coffee

2 Tbs. maple syrup or corn syrup

1 16-oz. pkg. silken tofu, drained

2 tsp. vanilla extract

1 7.5-oz. tub vegan frozen whipped topping, thawed

Preparation

Cut strips of aluminum foil long enough to wrap around 6 3-oz. demitasse cups and high enough to make a 1 1/2-inch collar over rims. Secure with a rubber band. (Or, tear a length of foil long enough to go around a 10-oz. soufflé dish. Fold foil in half lengthwise, wind it around dish so its at least 3 inches above rim. Tie with string.)